It is often said that we know more about the surface of the moon than we know about the depths of the oceans. And this is largely true. Scientists estimate that only about 5% of the ocean floor is mapped, less than 1% has been explored, and the overwhelming majority of organisms living in the depths of the sea have yet to be discovered.
So in many ways, it is really like another planet down there! And while our exploration of the deep sea might not be as headline-grabbing as Apollo 11 touching down on the moon, scientists have also spent decades developing cutting-edge technology to explore these peripheries of our plan. And why? Well, the same reason why billionaires like Elon Musk are pumping trillions into space exploration. A whole lot of unknown means a massive potential goldmine for whoever strikes it gold and a massive leap for mankind.
Since the discovery of new deep-sea species of fish and mollusks isn’t exactly as eye-catching as the search for life on Mars, even some of the most important discoveries of this past decade have largely passed under the radar of those outside the scientific community. Let’s take this for example: even if you’re big on wellness and nutrition and think you know the best source for just about every essential nutrient there is, you probably didn’t know that some recently discovered deep-sea fish are among the best sources of protein on the planet!
Wait, really? Yep, read on!
Most seafood we eat comes from surface-dwelling fish and other marine animals, as not only are they a lot easier to catch, but they’re also usually more ‘meaty’ and easier to eat. Most deep-sea fish have taken a bit of a different evolutionary path and tend to have more bone, cartilage, and other less-edible or less-tasty bits. As such, when these fish do wind up in the fishing nets of trawlers, they’re often discarded as being inedible or, at best, unappetizing.
But some research and discoveries from back in the 1970s found that essential proteins, lipids, and amino acids from so-called ‘inedible’ fish could be extracted and turned into something easily consumable through a fermentation process using special bacteria called Lactic Acid Bacteria (LAB).
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